Garden Salad
Fresh and crisp garden salad with mixed greens, vegetables, and a light vinaigrette.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 4 cups mixed greens (lettuce, spinach, arugula)
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 bell pepper, diced
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Nutrition Facts
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Instructions
Wash and dry all the vegetables thoroughly to ensure they are clean and crisp.
Chop the mixed greens into bite-sized pieces and place them in a large salad bowl.
Slice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and dice the bell pepper. Add them to the bowl with the greens.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Serve immediately for the freshest taste, or refrigerate for up to 30 minutes before serving if you prefer a chilled salad.
Chef's Tips
- Freshness Tip: Use the freshest vegetables available for the best flavor and texture.
- Dressing Variations: Substitute balsamic vinegar with lemon juice or apple cider vinegar for a different taste.
- Add-Ins: Enhance the salad with avocado slices, crumbled feta cheese, or toasted nuts for extra flavor and texture.
- Storage: If preparing ahead, keep the dressing separate and toss just before serving to prevent the greens from wilting.
- Customization: Feel free to add or substitute any vegetables based on seasonal availability or personal preference.
